3 South Indian Chicken Soup Recipes Part 2

 

In this triptych we will discuss a few South Indian recipes in the coming weeks.

 

South Indian cuisine offers some delicious chicken soup recipes - unique to each state in South India and perfect for keeping yourself warm during this spicy winter season.

 

These chicken soup recipes are easy to make and perfect for the winter too.

 

South India is a paradise for all foodies out there. The smell of crunchy dosas, vadas, spongy idlis, the sound of sputtering mustard seeds in aromatic coconut oil, the taste of piping hot sambar made with fresh and nutritious vegetables and pulses. South Indian food is undoubtedly a real treat for the taste buds.

 

Although this cuisine is known for all these ubiquitous delicacies, it is much more than that. It also offers some delicious chicken soup recipes - unique to each state in South India and are perfect for keeping yourself warm during this spicy winter season.

 

Yes, you heard us! Recipes like Chettinad soup from Tamil Nadu, Kozhi rasam from Kerala and more. So now it's time to learn these recipes and try them out at home.

In this second part we make a chicken stew:

• 1/2 kg Chicken
• 4 tablespoons coconut oil
• 2 onions, finely chopped
• 1 red pepper, chopped
• 2 green peppers
• 1 tbsp ginger-garlic paste
• 2 tomatoes, chopped
• 2 potatoes (diced)
• Coconut milk- 1st and 2nd extract of 1 coconut
• Salt
• Pepper
• 1 lemon
• 1 bunch coriander, small

• 1 cup rice, soaked
• 3 tablespoons coconut, grated
• 1/2 teaspoon baking powder
• 1 tablespoon rice (cooked)
• 1/2 teaspoon salt
• 1 tablespoon sugar

1. In a deep pan, take some coconut oil, add chopped onions, red pepper, green pepper, ginger garlic paste.
2. Bake until soft and golden brown.
3. Add the chicken to the masala mix and cook for 3 minutes.
4. Add the tomatoes and potatoes to the chicken and mix well.
5. Add 2nd extract coconut milk.
6. Season the chicken with salt, pepper and add water.
7. Put the lid on and let it simmer for 45 minutes.
8. Add to the chicken the first extract of coconut milk, coriander and lemon juice.

1. For Appam, in a deep bowl take cooked rice, add shredded coconut and soaked rice.
2. Mix it well to a smooth paste.
3. Keep it overnight to ferment.
4. To the fermented paste, add baking powder, salt, sugar and water.
5. Blend the paste to a smooth consistency.
6. In a small kadhai, pour 1 ladle of appam mix and move the kadhai so that the mix is ​​evenly distributed.
7. Cover for 1-2 minutes.
8. Let it cook until holes appear in the appam and the edges turn brown.